Curried Chicken Salad
- 2 cooked whole chicken breasts, cut into bite sized pieces
- 12 cup low-fat sour cream
- 12 cup low-fat mayonnaise
- 34 cup celery, diced
- 12 cup scallion, chopped
- 13 cup almonds or 13 cup pine nuts, toasted
- 12 cup dried cherries or 12 cup dried cranberries or 12 cup raisins or 12 cup currants, softened in water to plump
- 1 tablespoon madras curry
- 12 teaspoon cumin
- 14 teaspoon red pepper flakes
- Combine all ingredients in a bowl, except for the chicken, and mix well.
- Add chicken and toss to coat.
- Refrigerate until ready to serve.
chicken breasts, lowfat sour cream, lowfat mayonnaise, celery, scallion, almonds, cherries, curry, cumin, red pepper
Taken from www.food.com/recipe/curried-chicken-salad-282315 (may not work)